BUTTERSCOTCH PIE

BUTTERSCOTCH PIE prepared and COOKED pie crust 1 1/2 c. brown sugar 1/2 c. flour 1 Tbsp. cornstarch 1 tsp. kosher salt 4 c. milk 2 egg yolks 3 Tbsp. butter, sofftened 2 tsp. vanilla butterscotch chips butterscotch topping In a large sauce pan, not over heat, combine the sugar, flour, cornstarch, and salt. Gradually add the milk until it's completely combined and smooth. Cook over medium heat until mixture thickens, then remove from heat. In a separate bowl whisk together the egg yolks lightly, add a few spoonfulls of the hot mixture from the stove and whisk together till smooth. Add the egg yolk mix to the rest of the hot mixture. Also add the butter and vanilla and thoroughly combine. Cool the mix completely in the fridge. When ready to eat, pour the mixture into a pre-cooked pie shell, drizzle with butterscotch topping, and sprinkle with butterscotch chips. Optional- top with whipped topping. 3 DESSERT DIPPING SAUCES Chocolate Hazelnut Sauce: 2 Tbsp. butter 3/4 c. Nutella 1/3 c. milk Raspberry Vanilla Sauce: 1/2 c. raspberry preserves (or jam if you don't like the seeds) 2 Tbsp. water 1/4 tsp. vanilla Butterscotch Caramel Sauce: 3/4 c. sugar 1/4 c, brown sugar 1/4 c. water 4 Tbsp. unsalted butter 1 c. heavy cream 1/2 tsp. vanilla 1/2 tsp. kosher salt Chocolate Hazelnut Sauce: Combine and warm all ingredients in a small saucepan on low heat. Raspberry Vanilla Sauce: Combine and warm all ingredients in a small saucepan on low heat. Butterscotch Caramel Sauce: In a saucepan, heat sugars and water over medium high heat until sugar darkens. Remove from heat and carefully, with a covered hand, whisk in the butter and half of the cream. Stir until smooth, then add remaining cream, vanilla, and salt.